Borsari Panettone & Butter Pudding
Panettone, “pane di tono” (luxury bread in Milanese dialect) is a classic and much loved world wide, Italian cake-like bread made with fresh eggs, butter, wheat flour, yeast, sugar and candied orange and lemon peel.
Historically, it originates from the Milanese region in Italy and dates back to the 1400’s! Typically served during the Christmas season as a symbol of good fortune for the coming New Year. Today, you can find many flavoured versions including chocolate, coffee and a variety of fruits. It is also available in store by early spring in time for Easter celebration.
This is my new Italian version of the traditional English Bread and Butter Pudding that I use to make using plain bread and raisins. I hope this becomes your new favourite too…xo
- 1 750g Borsari Panettone (Classic Italian Cake), cubed
- ½ c. unsalted butter, melted
- 6 large eggs
- ½ c. sugar + 1 tbsp. (reserved for top)
- 1 tsp. ground cinnamon
- 2 pinches nutmeg
- 1½ tsp.vanilla extract
- 1 orange (zest only)
- 2 c. whole milk
- 2 c. 18% table cream
(MAKES 8-10 SERVINGS)
- Preheat oven to 325 degrees F, butter your baking dish.
- Cut the panettone into cubes leaving crusts on. In a large bowl, add the panettone cubes, drizzle with the melted butter and toss gently to evenly coat.
- Place panettone cubes into baking dish.
- In a medium size bowl, beat the eggs with sugar, spices,vanilla and orange zest.Whisk milk and cream into egg mixture.
- Pour this custard over the panettone cubes and allow to sit for 15 min. Sprinkle top with remaining sugar.
- Place the baking dish in a large roasting pan and fill halfway with hot water. Bake for 45-50 min, until top is golden brown. Serve warm or room temperature with some fresh whipping cream if desired.